First Breakfast of the New Year

Something light and simple seemed perfect for breakfast this morning.

If you like soft cooked eggs, but detest the errant chips of eggshell that sometimes end up in a soft boiled egg, you might prefer coddled eggs.

Over the years I've collected a few egg coddlers in different patterns and styles; some are quite plain and others are fanciful.

Knowing of my love for flowers, particularly roses, a friend gave me two of this pattern, as a gift on my last birthday. They are porcelain with silver metal lids, made in England by Royal Worcester. I think they are some of my favorites.

Coddled eggs cooked in an egg coddle are very simple to prepare:

Set water to boil in a pan large enough to hold the number of coddlers you are using, without crowding.

Butter the interior of the coddler and the inside of the lid. Instead of butter olive oil, cooking oil, or non-stick cooking oil spray can be used.

Break one or two eggs (depending upon the size of the coddler/s) into the cup, season to taste with salt and freshly ground pepper.

Screw the lid on loosely, place the coddlers into the pan of boiling water. Coddler container should be submerged in the water up to just under the rim of the lid.

Reduce heat and simmer for 7 to 10 minutes or so, depending on how firm you like your egg/eggs.

When time is up, remove the coddler from the water by lifting using a fork through the lifting ring on the lid; you may also use an oven mitt~ careful as the hot water will wick into the fabric mitt if it comes in contact.

Place the coddler on a towel, use a towel to protect your hands from heat, untwist the lid by gripping the rim of the top (not the lifting ring.)

Place the coddler on a plate, and serve.

Note: Snipped fresh herbs, minced cooked bacon or ham can also be added to the coddler with the egg prior to cooking if you like.

Usually I serve them with toasted bread strips (soldiers), and this time some grilled ham bites for dipping.

A good, and fairly guilt-free little breakfast.


For my Dish Friends:

I realize I didn't get a very good shot of the vintage dishes in the pictures, so here you go~ :)

They were made by the American company, Homer Lauglin in 1940. The light is bouncing off of them in this photo making them look whiter than they actually are. The field color of the dishes is a very, very pale creamy white, very subtle and mellow.

Inexpensive, everyday dishes in their day, it amazes me that the complete set of 10 survived through all of the years intact. The glaze has crazed and crackled through the years, reflecting their age; something which endears them to me all the more.


  1. You have the most amazing collections... I truly have nada as I don't collect anything. Woe is me. Sad fact is I use Corningware dishes (I think that's what they're called). If it were up to DH, we'd be putting melamine stuff in the nuker and using it for dinner ware... Oy! I do have one cheap set of china I bought when I was just out of high school and stored away (made me feel oh-so-grown-up!) and one good set of china from a previous marriage (he hated the concept so when we divorced I kept the china! LOL). I think I need to start collecting things... but then I'd need a place to store my collections and wow I could go on and on!

    But anyway... my point was to compliment you on the lovely items you have. I admire them so :)

    Happy 2009 :)
    xoxo ~M

  2. Happy New Year, Mari ... I look forward this year to seeing more beautiful food AND dishes on your blog.

    I'm positive that I will not be disappointed.

    Today's post is no exception ... a lovely post.

  3. i've never heard of eggs like this and i think I would not only like them but those egg coddlers are so beautiful! That is a great looking breakfast. I love the idea with the ham bites to!

  4. Heard of coddled eggs but never had them. I would have if I knew you need such pretty things to make them in!

    I love the dishes!

  5. I like my little coddlers too:) I only have 2.. and one is broken..but I keep it.
    Mary remember those other ones? What were they again? You must remember:) Tell me..
    Very pretty post and pretty dishes:)

    I agree ..looking forward to our year together.

  6. Oh dear, egg coddlers...don't have them, but now I want them!
    Thanks for the tutorial ;) I love soft boiled eggs but the peeling makes me a little crazy.
    BTW...those dishes are lovely.

  7. I have never had a coddled egg...or been coddled in any way, LOL..
    They look so pretty in your coddlers, your presentation is superb!
    Such pretty dishes, Mary!
    Healthy 2009!
    Your blog is just beautiful!!

  8. My Mom used to make soft-boiled eggs for us when we were kids. I always hated the shell bits in them, so it seems that coddled eggs would be for me! :) The plates are beautiful... I can see the creamy white background.

  9. I love your dishes. They are so beautiful. I love old dishes and have quite a few I've picked up over the years.

    I tried coddled eggs once and made a BIG mess. I will have to write down your instructions and give it another try. I don't know what I did wrong but whatever it was didn't work.

  10. i am english, raised on coddled eggs, you always take me back in time~

    always beautiful posts...

  11. You make me feel so bad. I had 2 coddlers (wedding presents if I remember - the ex must have them) and I would so dearly love to have them now! I know I didn't appreciate them at the time.


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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